Zucchini Cream Soup
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Zucchini Cream Soup
Ingredients
- Chicken Broth - 1 qt
- Courgette - 35.3 oz
- Celery salt - 2 stalks
- Tomatoes - 2 pieces
- Garlic - 2 cloves
- Butter - 2.8 oz
- Turnips - 2 pieces
- Black Cumin (Cumin) - to taste
Step by Step guide
Step 1
Pour the broth into a pot and heat it.
Step 10
Blend the sautéed vegetables with an immersion blender until smooth.
Step 11
Pour the hot chicken broth over the vegetables, bring to a boil, and simmer for 3 minutes. Adjust salt if needed.
Step 12
Before serving, let the soup steep under a lid for 7–10 minutes.
Step 2
Slice the zucchini into half-moons.
Step 3
Peel the carrots and cut them into small cubes.
Step 4
Chop the celery stalk into small pieces. Add to the carrots.
Step 5
Cut the tomatoes into small pieces. It’s better to peel the tomatoes.
Step 6
In a skillet, heat the butter. Sauté the zucchini until golden brown and transfer to a plate.
Step 7
In the same butter, sauté the carrots and celery. Cook, stirring, for 4 minutes. If necessary, add a little water.
Step 8
Add the tomatoes and the pressed garlic to the skillet. Cook for another 2–3 minutes. Season with salt and pepper to taste. Optionally, add cumin.
Step 9
Return the zucchini to the skillet and heat together for 2–3 minutes.
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